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easy vegan chili_hot for food

easy vegan chili

Try my recipe for a quick and easy vegan chili… perfect for when it’s cold AF outside!

Keyword chilli, soup, vegan chilli
Prep Time 16 minutes
Cook Time 20 minutes
Total Time 36 minutes
Servings 6
Author Lauren Toyota


  • 1 tbsp vegetable oil (I use sunflower oil)
  • 1 yellow or white onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp chili powder
  • 1/2 tbsp chipotle chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 4 C crushed canned tomatoes
  • 2 C cooked lentils
  • 2 C cooked kidney beans
  • 2 C frozen corn, thawed and drained of excess water
  • 1 tsp sea salt
  • 1 tsp ground black pepper


  1. In a large pot heated to medium, sauté onion in oil for about 2 minutes until soft and fragrant. Then add in red pepper and cook for another minute or so.
  2. Add all the spices and stir to combine sautéing for another 2 minutes. Then add in minced garlic and stir to combine. You may need to reduce heat to prevent the garlic from burning. Add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.

  3. Add in the remaining crushed tomatoes, lentil, kidney beans, corn, sea salt, and ground black pepper. Stir to combine, cover with a lid, and simmer for 20 minutes. You can cook for longer, but if you want it done quickly it tasted great after this amount of cooking.

  4. Top with vegan sour cream, chopped green onions, and more ground black pepper.

Recipe Notes

I used tofutti in the pictures and video, but you could also whip up my cashew sour cream.